How to make Braised Pork and Chorizo Stew.
Serves: 4 People
- 1 kg Pork shoulder – ideally Iberico pork, boned and cut into 3cm chunks.
- 4 tbsp Extra virgin olive oil
- 2 medium Brown onion – chopped
- 6 cloves Garlic – finely chopped
- 200 gr Cooking chorizo – skinned and chopped
- 150 ml Red wine
- 2 tsp Sweet pimenton
- 2 tbsp Tomato puree
- 400 gr Chopped tomatoes – skinned, fresh or canned
- 300 ml Chicken stock
- 3 large sprigs Thyme – leaves only
- 2 tbsp Oregano – chopped
- 4 Bay leaves
- 3 tbsp Sherry vinegar
- 2 tsp Caster sugar
- 100 gr Black olives – high quality pitted olives
- Sea salt
- Freshly ground black pepper
- Cut the pork shoulder into 3cm chunks. Season it with salt and pepper.
- Season the pork with salt and pepper. Heat 2 tbsp of the oil in a large flameproof casserole and sear the pork in batches until nicely browned. Set aside in a bowl. Add the wine to the pan and, as the liquid bubbles up, scrape the base of the pan with a wooden spoon to release all the caramelised juices. Pour over the pork.
- Add the remaining oil to the pan with the onion. Cover and fry gently for 15 mins, stirring every now and then, until they are very soft and lightly browned. Add the garlic and chorizo and fry for another 2-3 mins. Stir in the pimentón and cook for 1 min. Then, add the tomato purée, tomatoes, chicken stock, thyme leaves, marjoram or oregano and the bay leaves. Stir in the pork and all the juices. Season with salt and pepper. Cover and simmer gently for 1 hour until the pork is almost tender.
- Put the sherry vinegar and caster sugar into a small pan and boil until reduced to about 1 tsp. Stir it into the casserole with the olives and simmer uncovered for another 20-30 mins until the sauce is nicely reduced and the port is tender. Adjust the seasoning to tasks and serve with patatas fritas, fried potatoes or potato chips.
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